Step 1

Combine the sugar and pine cones and pack into a quart jar, then allow to macerate (age) in a cool dark place for at least 2 months.

Step 2

During the first few weeks of maceration, open the jar occasionally to release carbon dioxide as the mixture will ferment vigorously. Shake it occasionally to help it on it's journey.

Step 3

After the maceration is complete, scrape the sugar slush and pine cones into a pot, bring to a boil, then strain and bottle.

Step 4

The syrup is stable at room temperature since the fermentation lowers the pH, but will keep the best flavor in the fridge. It can also be water bath processed.